How to make Khoa and Blue Cheese?
Ingredients
Milk
Cheese Salt, Mesophilic starter culture, Milk, Penicillium Roqueforti bacteria
Fermentation Agent
-
Mold Penicillium glaucum, Mold Penicillium roqueforti
Things you need
Pan
2 Bowls, Sauce pan, Stirrer
Preparation Time
1 hour
15- 20 minutes
Refrigeration Temperature
Shelf Life
Up to 3 days
3-4 weeks